Make Balsamic Chicken With Oranges and Radicchio in 20 Minutes

Antioxidants called anthocyanins give radicchio its bold hue; research shows these compounds can help improve gut health. Grilled oranges help balance radicchio’s bitterness.

Ingredients

1 cup fresh orange juice

3/4 cup balsamic vinegar, divided

3 tablespoons pure maple syrup

3 tablespoons olive oil, divided

4 (6-oz.) boneless, skinless chicken breasts

1 teaspoon kosher salt, divided

1 teaspoon black pepper, divided

2 small (7-oz.) heads radicchio, quartered lengthwise

2 navel oranges, unpeeled and quartered lengthwise

1/2 ounce pecorino Romano cheese, shaved (about 1/4 cup)

3 tablespoons chopped walnuts

1 tablespoon unsalted butter

Nutritional Information

Calories 542

Fat 23g

Satfat 6g

Unsatfat 16g

Protein 43g

Carbohydrate 39g

Fiber 3g

Sugars 28g

Added sugars 9g

Sodium 663mg

Calcium 13% DV

Potassium 26% DV

Calories 542

Fat 23g

Satfat 6g

Unsatfat 16g

Protein 43g

Carbohydrate 39g

Fiber 3g

Sugars 28g

Added sugars 9g

Sodium 663mg

Calcium 13% DV

Potassium 26% DV

How to Make It

Step 1

Whisk together orange juice, 1/2 cup balsamic vinegar, and maple syrup in a bowl. Set aside.

Step 2

Heat 1 tablespoon oil in a large skillet over medium-high. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add to skillet; cook until browned, about 5 minutes. Turn chicken over; pour balsamic mixture into skillet. Cook, turning chicken every few minutes, until a thermometer inserted in the thickest portion registers 165°F, about 12 minutes.